Blue Cheese Update . . .

. . . because I know you're oh so curious to find out how this

became this.

It wasn't easy.

After the marginal blue cheese bites and the quite wonderful pear and blue cheese salad, there were

these cute little blue cheese tartlets: a buttery crust, blue cheese filling, topped with walnuts. Tasty but not terrific.

Effort expended greater than results achieved.

Next.

Blue cheese salad dressing.

Kahuna: "This tastes a lot like mayonnaise."

Me: "That's because it is mostly mayonnaise."

Note to self: adding cranberry balsamic vinegar with deep red color to white mayonnaise-based blue cheese salad dressing gives food a creepily lumpy-mud look.

Next.

Blue cheese sauce.

To serve over grilled steak.

Easy.

Delicious.

A keeper.

Recipe to come later this week.

Thank you, Kim at Easy French Food, for so generously sharing.

Since the blue cheese sauce recipe made lots, I had plenty left over to experiment with, using a Fettuccine with Blue Cheese Sauce recipe provided by Kathryn at Full Life, Simple Heart, as a start. To Kim's sauce, you add pine nuts, slivers of ham, and julienned raw spinach; serve over cooked fettuccine. Another keeper. (Unfortunately, all evidence of said meal has disappeared.) Thank you, Kathryn.

So there you have it. Lesson learned. In the near future, do not buy a hunk of cheese bigger than your face.

Unless, of course, you find a really good sale.